YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken with Whole Wheat Fettuccine and Roasted Broccoli
Savor this wholesome meal featuring tender garlic-infused chicken breast paired with whole wheat fettuccine and perfectly roasted broccoli. A light, creamy sauce ties the dish together, creating a balanced and comforting plate that's both nutritious and delicious.
INGREDIENTS
4 oz Chicken Breast
0.75 cup Whole Wheat Fettuccine (cooked)
1 cup Chopped Broccoli
0.25 cup Unsweetened Almond Milk
1 tbsp Light Cream Cheese
1 tsp Olive Oil
1 Garlic Clove
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Season the chicken breast on both sides with salt, pepper, and a light dusting of garlic powder.
Sear the chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side until lightly browned. Remove and set aside.
In the same skillet, add the minced garlic and sauté briefly until fragrant.
Pour in the unsweetened almond milk and add the light cream cheese, stirring continuously to create a smooth, creamy garlic sauce. Drizzle in the olive oil and adjust seasoning with salt and pepper.
Return the chicken to the skillet, simmering gently in the sauce for an additional 3-4 minutes until cooked through.
Meanwhile, toss the chopped broccoli with a little olive oil, salt, and pepper, and roast on a baking sheet in the preheated oven for 12-15 minutes until tender and slightly caramelized.
Cook the whole wheat fettuccine according to package instructions until al dente, then drain.
Plate the cooked fettuccine, top with the creamy garlic chicken, and arrange the roasted broccoli on the side. Drizzle any extra sauce over the top and enjoy!